NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb rib chops

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.5 tbsp extra virgin olive oil

0.13 tsp red pepper flakes

PREPARATION

• 1

  Finely mince the fresh parsley, cilantro, and garlic clove, then combine them in a small bowl with red wine vinegar, extra virgin olive oil, and red pepper flakes to create the chimichurri.

• 2

  Pat the lamb rib chops dry with a paper towel and trim any excessive outer fat caps if necessary.

• 3

  In a small ramekin, mix the dried oregano, garlic powder, sea salt, and black pepper, then rub the mixture evenly onto both sides of the lamb chops.

• 4

  Heat the avocado oil in a heavy-bottomed stainless steel or cast iron skillet over medium-high heat until shimmering.

• 5

  Place the lamb chops in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, ensuring a dark golden crust forms.

• 6

  Remove the lamb from the pan and let it rest on a warm plate for 5 minutes to allow the juices to redistribute.

• 7

  Serve the chops warm, generously spooning the zesty chimichurri over the top.